Discerning Wine Astringency Sub-Qualities by Tribological Approaches in a Model System—What Is the Role of Saliva? by Shaoyang Wang, Heather E. Smyth, Sandra M. Olarte Mantilla, Jason R. Stokes, Paul A. Smith

Subjects: “…wine astringency…”
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Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches by Apramita Devi, Morris Levin, Andrew L. Waterhouse

“…Abstract The consumption of red wine induces headaches in some subjects who can drink other alcoholic beverages without suffering. …”
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Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties by Bo Teng, Paul R. Petrie, Damian Espinase Nandorfy, Paul Smith, Keren Bindon

“…In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. …”
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Workflow to Investigate Subtle Differences in Wine Volatile Metabolome Induced by Different Root Systems and Irrigation Regimes by Mani Awale, Connie Liu, Misha T. Kwasniewski

“…To allow for a broad survey of subtle metabolic shifts in wine caused by rootstock and irrigation, an integrated metabolomics-based workflow followed by quantitation was developed. …”
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Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation by Deyan Gao, Cong Wang, Hongmei Shi, Hongmin Liang

Subjects: “…chardonnay wine…”
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Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle by Fabrizio Rossetti, Alicia Jouin, Michael Jourdes, Pierre-Louis Teissedre, Roberta Foligni, Edoardo Longo, Emanuele Boselli

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Dairy and Wine Industry Effluents as Alternative Media for the Production of <i>Bacillus</i>-Based Biocontrol Agents by Selena Dmitrović, Ivana Pajčin, Vanja Vlajkov, Mila Grahovac, Aleksandar Jokić, Jovana Grahovac

“…This study suggests two valorization routes for whey as dairy industry effluent and flotation wastewater from the wine industry through microbial conversion to biocontrol agents as value-added products. …”
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Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines by Sanja Radeka, Ena Bestulić, Sara Rossi, Fumica Orbanić, Marijan Bubola, Tomislav Plavša, Igor Lukić, Ana Jeromel

Subjects: “…Malvazija istarska wine…”
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Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland by Marzena Keating

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Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method by María Pérez-Jiménez, Carolina Muñoz-González, María Angeles Pozo-Bayón

Subjects: “…wine aroma…”
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Assessment of Spontaneous Fermentation and Non-<i>Saccharomyces</i> Sequential Fermentation in Verdicchio Wine at Winery Scale by Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani

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Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation by Judith Unterkofler, David W. Jeffery, Patrick C. Setford, Jean Macintyre, Richard A. Muhlack

“…Digital control systems are well established in many industries and could find application in the wine sector. Of critical importance to red wine quality, the efficient and targeted extraction of polyphenols from red grape solids during alcoholic fermentation could be a focus for automation. …”
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Identification of the Rice Wines with Different Marked Ages by Electronic Nose Coupled with Smartphone and Cloud Storage Platform by Zhebo Wei, Xize Xiao, Jun Wang, Hui Wang

Subjects: “…rice wine…”
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Enhancing employee wellbeing and happiness management in the wine industry: unveiling the role of green human resource management by Javier Martínez-Falcó, Eduardo Sánchez-García, Bartolomé Marco-Lajara, Full Professor, Luis A. Millán-Tudela

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Adapting wine grape production to climate change through canopy architecture manipulation and irrigation in warm climates by Runze Yu, Nazareth Torres, Justin D. Tanner, Sean M. Kacur, Lauren E. Marigliano, Maria Zumkeller, Joseph Chris Gilmer, Gregory A. Gambetta, Sahap Kaan Kurtural

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Rapid Trace Detection of Sulfite Residue in White Wine Using a Multichannel Colorimetric Nanozyme Sensor by Xiaoyue Yue, Long Fu, Chaoyun Wu, Sheng Xu, Yanhong Bai

“…The developed method was successfully applied to the detection of actual samples of white wine with good accuracy and recovery. Compared to traditional methods, this colorimetric sensor produces similar detection results but significantly reduces the detection time. …”
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Decoding the Italian Wine Market: A Quantitative Macro-Economic Examination of Price and Expert Rating Influences by Seth M. Porter

“…Wine Business Journal…”
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Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (<i>Plinia jabuticaba</i>) Wine and Derived Extracts by Raissa Lima, Marcos Vinicius T. Silva, Brendo A. Gomes, Ellis Helena B. C. Macedo, Michele N. Santana, Ana Claudia F. Amaral, Jefferson R. A. Silva, Pollyane G. Corrêa, Ronoel Luiz O. Godoy, Manuela Cristina P. A. Santiago, Suzana G. Leitão, Rosineide C. Simas, Carla S. Carneiro, Igor A. Rodrigues

“…The alcoholic fermentation of jabuticaba berries (<i>Plinia</i> spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. …”
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Sustainable Economy and Development of the Rural Territory: Proposal of Wine Tourism Itineraries in La Axarquía of Malaga (Spain) by Gorka Zamarreño-Aramendia, Elena Cruz-Ruiz, Elena Ruiz-Romero de la Cruz

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Antarctic aldehyde dehydrogenase from Flavobacterium PL002 as a potent catalyst for acetaldehyde determination in wine by V. I. Paun, R. M. Banciu, P. Lavin, A. Vasilescu, P. Fanjul-Bolado, C. Purcarea

“…Analysis of acetaldehyde as a relevant quality indicator of wine is one example of application that could benefit from using low-temperatures operating catalysts. …”
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